Recipes
Sweet and Sour Black Rye
Rye breads naturally tend to have a dark colour, especially if they are of a higher extraction flour. However, I've seen alot...
Pain de Campagne (100% sourdough)
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Sourdough Croissant
Time for me to do something a little bit different so I decided to do Croissants. I made them twice in one week so I know...
Rosemary Olive Bread
I have been making Fred Bread for over a year now and haven't really made anything else since I like it so much. Somewhere...
Posts
Feeling deflated about oven spring
I've been making sourdough for several years, mixed resiults of course but that is the nature of learning. What I feel I...
The Hepi
Welcome to The Hepi. A traditional sourdough Greek Cypriot village bread inspired by my friend, Chris Hepi, a retired Cypriot...
Seeded sourdough (makes 2 loaves) 75%
This “recipe” assumes a slightly-better-than-beginner skill set. All techniques are easily searchable on YouTube....
I made my first sourdough starter. Should I be concerned about foodborne pathogens like Clostridium Botulinum or Clostridium Perfringens?
Greetings everyone, I'm new here I began a sourdough starter, but I used a piece of banana peel as my source of wild yeast. Its usually my go to for spontaneous fermentation. I dropped it in my mixture of flour/cream of wheat, water and a tiny bit of honey to wake things up and in about 10-12 hours...
Beginner sourdough for dummies???
Hello everyone, I am a guy, military, stationed overseas, learning how to make sourdough to pass the time before I get to...
Weird wrinkly top layer of my sourdough starter
could someone please help? I've been baking with this starter for last 2 months and everything was fine until 2 weeks ago. I...
Japanese sourdough 1 - Koji, Sakadane and Yudane
I saw and replied to a post asking about the use of Koji in breadmaking, but I am posting this time, because I think it may...
Today's bread
Greetings from Finland.This is not the first sourdough bread. I joined because the new perspectives are interesting.The bread...
Mold or something else?
Hi so I have had this starter for about 8/9 months now. It's a wheat flour based and has been perfect but I have noticed...
Bread splitting
I am wondering why my loaves are splitting so bad. I am using a recipe that has me let it rise overnight 6-12 hrs, then...
Recommended Flours - Netherlands
Hi,I did search for it but couldn`t find it so I decided to create my first post here.I live in the Netherlands and I would...
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My starter was doubling but it don’t do it anymore
After a week of 12 hours, 1:1:1 ratio feeding, I've reached a good growing starter, it doubles and falls as normal. But this last two days (day 9 and 10) it was rising but didnt reached double size. It may rise like 2/3 of its initial size after falling. In other hand I used part of this 1:1:1...
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Calm Source CBD Oil :-Thus, you'll at last get the great quality rest you merit. In addition, it can help decrease ongoing...
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Starter Fail
Unfamiliar with the nuances of posting to this forum, I wound up posting my question in the "Video" section: https://sourdough.com/video/starter-failHere's my dilemma ...New to sourdough. Living in Bangkok, Thailand, I don't have to look for 68℉. The average mean temp, 24/7/365, is 30℃,...
